I-Can't-Believe-It's-Not-Dolphin Fish Bake

I love to eat fish, but they're such fickle customers to season and prepare properly. They require the right combination and strength of spices so they don't taste too ocean-y, but maintain enough of their natural flavors so you can distinguish what you're actually putting in your mouth. One of my biggest pet peeves is overcooked seafood. When I order fish at restaurants, even the good ones, my experiences have been more misses than hits. I've had some success with Chilean sea bass at home because they're so fatty and almost impossible to bungle. In an effort to broaden my range, I decided to experiment with dolphin... erg, I meant salmon.


Recipe
1 1/2 pound salmon filet
2 lemons
2 tablespoons fresh dill
2 tablespoons EVOO
2 tablespoons marsala wine
2 shallots
1/2 head of garlic
1/2 pound cherry tomatoes
salt and pepper to taste



I picked up a slab of wild salmon from Costco. Since mine was a small fish compared to the other filets (well over 2 pounds), it was considerably thinner, which is something to keep in mind while baking. Similar to steak, cooking time for salmon is dependent on the thickness of the filet, not the weight. First, run your finger along the spine of the fish and feel for any left over bones. Most likely, the butcher will miss a bone or 5. Using a tweezer or just your fingers, pull out the errant spurs. Cut the slab into individual portions; a 1 1/2 pound filet should yield 4 pieces. Season with salt and pepper.


I decided to marinate the fish for a few hours a head of time, but that's optional and doesn't make that big of a difference. Every recipe that calls for lemon juice, I always add in the zest of the fruit. Using a micro-plank, zest both of the lemons and then juice them. Add the peeled garlic cloves, dill fronds, the juice and zest from the lemons, wine and olive oil to a food processor and process until well incorporated. If you do not have a food processor, mince the garlic and dill weed, whisk together all the ingredients in a bowl. Quarter the cherry tomatoes, thinly sice the shallots and add to the mixture. Stir to combine. Pour the marinade over the fish and make sure every filet is well coated.

Making the marinade

Happy little fishes

Preheat the oven to 375º and tear off large pieces of foil, one sheet per individual filet. Place a piece of the fish in the center of the foil, add some of the tomatoes and shallots on top and a few spoonfuls of the marinade, wrap into packages. Make sure all the edges are sealed tightly to prevent any moisture from escaping. Put the packages on a baking sheet and pop into the oven for 12 minutes. I don't like to cook through my salmon, but if you prefer your fish well done, bake for 15 minutes. If you have thicker cuts of the fish, make it 20 minutes. Remember, the fish will continue cooking even after  you take it out of the oven. Let the fish rest for 5 minutes or so until the packages have cooled enough to handle. Peel away the foil and cut into the thickest part of one filet to see if it achieved the desired level of doneness. If not, wrap it back up and slide back into the oven for a few more minutes. Pair the fish with tzatziki or a saucy side, such as a fava bean stew.

Individual packets	Line 'em up and into the oven!
The finished product	Pair it with lava beans

Reflections
When I made the fish, I set the oven to 425º instead of 375º and cooked the filets for 15 minutes. I guess the higher temperature is better for a fattier fish like sea bass but it's a bit much for salmon. The salmon was definitely a bit on the overcooked side, especially since I prefer my fish to still have a translucent center. At 375º, the fish will be more moist. Feel free to experiment with other spices. Another good herb to use with fish is tarragon. Fennel would work well also. Best of luck, fisherman!